Unit 4 – Personal and professional development in health and social careOn successful completion of this unit a learner will:Get assignment help for this unit atassignmenthelpuk@yahoo.com LO1 Be able to develop a new or modify an existing food or beverageproductAssessment criteria for passThe learner can:1.1 create a new food or beverage product, adhering to thedesign specifications and associated legislation, taking into account currentinfluences1.2 discuss the role of legislation in the development of anew productLO2 Understand issues of largescale foodproduction

2.1 assess how the development of packaging, equipment and technologicalsystems have affected large-scale production as well as the design andmanagement of the product

LO3Be able to investigate food quality using subjective and objective tests3.1 design, implement and evaluate simple subjective andobjective tests for sensory evaluation of foodLO4Understand responses of customers to new products

4.1 design and carry out a range ofevaluation techniques to assess the success of a product4.2 evaluate the validity of each of the techniques usedGet assignment help for this unit atassignmenthelpuk@yahoo.comUNIT30: NEW PRODUCT DEVELOPMENT IN FOODGuidanceLinksThis unit can be linked successfully with a range of practical and related unitswithin the programme such as:Unit 8: Marketing in Hospitality Unit 27:Contemporary Gastronomy Unit 31: Food Safety Management Unit 32: Nutrition andDiet. This unit also links to the following Management NVQ units:https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=821891962334217847 A2: Manage your ownresources B1: Develop andimplement operational plans for your area of responsibilityB2: Map the environment in which your organisation operatesB3: Develop a strategic business plan for your organisationB4: Put the strategic business plan into actionB8: Ensure compliance with legal, regulatory, ethical andsocial requirementsC1: Encourage innovation in your team C2: Encourageinnovation in your are of responsibilityE1: Manage a budgetE2: Manage finance for your area of responsibility E4: Promote the useof technology within your organisationE5: Ensure your own action reduce risks to health and safetyE6: Ensure health and safety requirements are met in yourarea of responsibility E7: Ensure aneffective approach to health and safetyF1: Manage projectsF3: Manage business processesF9: Build your organisation’s understanding of its marketand customers F10: Develop acustomer focused organization F11: Manage theachievement of customer satisfactionF12: Improve organisational performance.

UNIT 30: NEW PRODUCT DEVELOPMENT IN FOODEssential requirementsSuitable facilities must be provided for development andtesting work, including appropriate storage, preparation and cooking equipment.Learners will need access to a food laboratory with appropriate objectivetesting equipment and food sensory facilities for taste panels. Access to theinternet is particularly important, together with the use of relevant softwareand hardware applications.Employer engagement and vocational contexts

Delivery of this unit will be enhanced by a visiting lecturefrom a new product development technologist in a local food-processingbusiness.